Recipe Type: All Grain
Yeast: Danstar Nottingham (11 g Dry yeast)
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 45
Boiling Time (Minutes): 60
Color: 8 SRM
Primary Fermentation (# of Days & Temp): 14 days, 65 degrees
Additional Fermentation: Bottle conditioning 6 weeks
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Nicely balanced session beer with citrus notes of cascade aroma hops at the finish

Simple American Pale Ale recipe
9lb 2 row Rahr malt
1lb Briess Crystal 60

0.5oz Horizon (10.6)+ 0.5 oz Cascade (5.1) 60 minutes.
1 oz Cascade (5.1) for 30 minutes
1 oz Cascade (5.1) for 1 minute

1/2 Whirlifloc tablet at 10 minutes

Nottingham fermented out in 36 hours to 1.010 at 65 degrees with a clean profile that let the hops shine- man that stuff is great- too bad the price more than doubled in the last month.

Great after 1 week in bottle, hops really mellowed after 3 weeks in bottle. Next time I'll plan on transferring to secondary or waiting until fermentation slows down and dry hop with 1 oz of cascade. Overall a great tasting session beer which is drinkable within 3 weeks of brewing maybe even less if kegging but thats probably pushing it.